Healthy
Conditions
Keywords
Salt challenge, Immune cell metabolism, Oxygen consumption rate, Extracellular acidification rate, Cytokine production
Brief summary
High salt intake is a major risk factor for cardiovascular events, including stroke, heart disease and kidney failure. Pizza is a popular salty food. In this exploratory pilot study, the effects of a pizza meal challenge on immunometabolism in healthy subjects will be tested.
Interventions
OTHERPizza meal challenge
Vegetarian pizza containing 10 grams of salt
Sponsors
Charite University, Berlin, Germany
Study design
Allocation
NA
Intervention model
SINGLE_GROUP
Primary purpose
BASIC_SCIENCE
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
18 Years to 70 Years
Healthy volunteers
Yes
Inclusion criteria
\- Healthy men and women
Exclusion criteria
* Severe, manifest illnesses in need of treatment * Pathological lab results * Inability to understand significance and scope of the study
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Oxygen consumption rate of immune cells | 3 hours after the pizza compared to baseline | OCR (pmol oxygen/min/1000 cells) measured by Seahorse |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Plasma sodium | 3 and 8 hours after the pizza compared to baseline | Plasma sodium concentration (mmol/l) |
| Mitochondrial membrane potential of immune cells | 3 and 8 hours after the pizza compared to baseline | Mitochondrial membrane potential (Mean Fluorescence Intensity of TMRE) measured by flow cytometry |
| Extracellular acidification rate of immune cells | 3 and 8 hours after the pizza compared to baseline | ECAR (mpH/min/1000 cells) measured by Seahorse |
| Oxygen consumption rate of immune cells | 3 and 8 hours after the pizza adjusted for plasma sodium concentration compared to baseline | OCR (pmol oxygen/min/1000 cells) measured by Seahorse |
| Interferon-gamma release after monocyte and T cell co-culture | Cell isolation at baseline and 3 hours after the pizza followed by 72 hours of co-culture | INF-g concentration (pg/ml) measured by ELISA |
| Adenosine triphophate production of immune cells | 3 and 8 hours after the pizza compared to baseline | Percent change of luminescence (%) measured by Luminescence Assay |
| Interleukin 17 release after monocyte and T cell co-culture | Cell isolation at baseline and 3 hours after the pizza followed by 72 hours of co-culture | IL-17 concentration (pg/ml) measured by ELISA |
Countries
Germany
Outcome results
None listed